Cheesy Herb Rolls
Yields: 12
  • 1 (16-ounce) package hot roll mix*
  • 1½ teaspoons ground black pepper
  • 1 cup plus 1 tablespoon whole milk, divided
  • 2 tablespoons unsalted butter, softened
  • 2 large eggs, room temperature and divided
  • ¼ cup olive oil
  • ⅓ cup chopped fresh chives
  • 3 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper
  • 1¼ cups shredded fontina cheese, divided
  • Garnish: flaked sea salt, ground black pepper
  1. In a large bowl, combine flour and yeast packet from roll mix; add pepper, and whisk until well combined.
  2. In a small saucepan, heat 1 cup milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120° to 130°. Stir milk mixture into flour mixture just until combined. Add 1 egg; stir just until a dough forms. (Dough will be sticky.)
  3. On a lightly floured surface, knead dough by hand until smooth and elastic, 5 to 7 minutes, lightly sprinkling with flour as needed. Cover with a greased piece of plastic wrap; let rest for 5 minutes.
  4. Line the bottom of a 13×9-inch rimmed baking sheet with parchment paper.
  5. In the work bowl of a food processor, combine oil, chives, thyme, rosemary, garlic powder, salt, and red pepper. Pulse until herbs are roughly chopped and mixture is combined, scraping down sides as needed.
  6. On a floured surface, roll dough to a 15×10-inch rectangle. Spread oil mixture evenly over dough, leaving a ½-inch border on one long side. Sprinkle with 1 cup cheese. Starting with opposite long side, roll dough into a 15-inch-long log, pinching seam to seal.
  7. Using a serrated knife dipped in flour, slice log crosswise into 12 pieces. Place rolls, cut side down, on prepared baking sheet. Cover with a greased piece of plastic wrap. Let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
  8. Preheat oven to 375°. In a small bowl, whisk together remaining 1 egg and remaining 1 tablespoon milk; gently brush over tops of rolls.
  9. Bake until golden brown and an instant-read thermometer inserted in the center registers at least 190°, 20 to 25 minutes. Sprinkle with remaining ¼ cup cheese. Bake until cheese is melted, 3 to 5 minutes. Let cool in pan for 10 minutes. Garnish with sea salt and pepper, if desired. Serve warm.
*We used Pillsbury Hot Roll Mix
Recipe by Taste of the South at